1800s Cooking Tips and Recipes
Chow Chow Two quarts of tomatoes, two white onions, half dozen green peppers, one dozen cucumbers, two heads of cabbage, all chopped fine; let this stand over night; sprinkle a teacup of salt in it. In the morning drain off the brine, and season with one tablespoonful of celery seed, one ounce of turmeric, half teaspoonful of cayenne pepper, one cup of brown sugar, one ounce of cinnamon, one ounce of allspice, one ounce of black pepper, one-quarter ounce cloves, vinegar enough to cover, and boil two hours.
The Willimantic Chronicle, Willimantic, Connecticut, September 7, 1881
Chow Chow Two quarts of tomatoes, two white onions, half dozen green peppers, one dozen cucumbers, two heads of cabbage, all chopped fine; let this stand over night; sprinkle a teacup of salt in it. In the morning drain off the brine, and season with one tablespoonful of celery seed, one ounce of turmeric, half teaspoonful of cayenne pepper, one cup of brown sugar, one ounce of cinnamon, one ounce of allspice, one ounce of black pepper, one-quarter ounce cloves, vinegar enough to cover, and boil two hours.
The Willimantic Chronicle, Willimantic, Connecticut, September 7, 1881
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